Tofu Salad
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Ingredients
- 1 ½ cups of baked tofu, thinly sliced
- 6 tablespoons extra-virgin olive oil
- 2 ½ tablespoons vinegar
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon ground bay leaf
- ½ teaspoon sea kelp
- 1 cucumber, thinly sliced
- 2 medium tomatoes, cut in small wedges
- 5 leaves romaine lettuce, cut into w inch pieces
- 16 black olives
Instructions
- Pre-heat oven to 350 degrees. Place 1/2inch thick slices of firm tofu on a baking sheet and bake for 20 minutes or until golden yellow in color. In a large bowl, mix together oil, vinegar, oregano, dill, sea kelp, honey, basil, bay leaf, salt and pepper. Add the cucumber, tomato, lettuce and olives and toss.
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